Leek, mushroom and gruyere tarts

I had a few pieces of puff pastry squares leftover from before and thought about what I could do with them, with what’s in my fridge. In my fridge, I had some baby leeks, mushrooms, gruyere and olive and tomato chutney. So I decided to make a leek tart.

Another very very easy and quick recipe.

Spray a muffin tin and line your pastry squares into the holes. Place a tiny amount of the tomato and olive chutney on to the pastry square. Then fill 3/4 the way to the top with leek and mushroom mixture (more on that below), and then top with a little gruyere. Bake for about 10 minutes, until pastry is crisp and golden and cheese is melted. Finish with a tiny bit more tomato and olive chutney.

Leek and Mushroom mixture

Cut off the roots of the leeks and clean. Then chop finely – saute in butter with some sea salt over a medium heat. You want the leeks to be translucent. Also finely chop the mushrooms and then add to the leeks (you should have more leeks than mushrooms – roughly a 60:40 split), also add some red chilies. Cook down. Season with pepper and a little rosemary (add more salt, if needed). Taste. If you’re happy remove off the heat and add to the tarts.